Ravioli with Roasted Red Pepper Cream Sauce

I have been wanting to try this sauce for over a month now. I saw the recipe over at Debbie's site, Debbie Does Dinner Healthy & Low Calorie and my mouth started to water. Now I am not one to use half and half or heavy cream, those are usually deal breakers for me but this one I was willing to make an exception.

The commissary did not have fat free half and half which I was extremely disappointed in. So if you have that available use that, if not then you will have to use the full fat version like me. I loved the fact that I roasted my own peppers (my first time) and made the sauce from start to finish. It would have been more impressive if I made my own raviolis but I tried that once and that was a disaster. Plus I was making this before one of my cake classes so I needed something quick and non messy. You can roast the peppers a head of time and just refrigerate them until you are ready. After that the sauce takes no time at all. I used mushroom ravioli, in case you are curious but whatever you like works. (I know I say that a lot)

• 1 lb ravioli
  
• 2 large red bell peppers
• 3 cloves garlic, minced
• 1 Tbsp. dried basil
• 1 Tbsp. olive oil
• 2 c. fat free half and half
• 1/4 c. Parmesan cheese, shredded
• 2 Tbsp. butter/margarine
• salt & pepper

1. Preheat broiler. Grill peppers under the broiler until the skin turned black and the flesh is soft. Place the peppers in a plastic bag and set aside to cool for 45 minutes. Once cooled remove the skin and seeds from the peppers and cut into strips.
2. Cook ravioli according to package.
   
3. Meanwhile, in a skillet over medium heat add the oil, garlic, basil and bell peppers and cook for 10 minutes. Place mixture in a blender or use your emulsion blender and blend until creamy. Return the sauce back to the pan and add cheese and half and half, cook until the cheese has melted over low heat. Do not let it boil make sure to keep the heat low. Add the butter and stir until melted and season with salt and pepper to taste. Let the sauce simmer for 5 minutes and then serve over ravioli.

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